Whisk Dry Ingredients: In a medium bowl, combine all-purpose flour, matcha powder, baking powder, and granulated sugar. Whisk until everything is well mixed and set aside.

Mix Wet Ingredients: In another bowl, beat the large eggs until fluffy, combine with the whole milk and melted butter, mixing until blended.

Combine Mixtures: Gently pour the wet mixture into the dry ingredients, folding carefully to keep the batter light and fluffy.

Preheat the Skillet: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

Cook Pancakes: Pour about half a cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 3 minutes), then flip and cook for another 2 minutes until golden brown.

Serve and Enjoy: Plate the pancakes warm, drizzle with maple syrup, and add fresh berries on top.